Personal Bests

A Look Back.

Today is my last day in Ohio! Last week, I was in preparation mode getting ready for our trip. In addition to laundry and packing, I was adamant that we were going to eat up all the fresh produce in our fridge. It pains me to waste food.

I’ve been talking all summer long about the berries we’ve been eating. I had a few extra pints leftover last week, and I wanted to do something more exciting than freezing them or throwing them in my cereal.

I used a mixture of blackberries and blueberries in this delicious crumble, but you could use any berries you have on hand. The juicier the better!

This berry crumble has just the right amount of sweetness. The almond meal lends a great texture to the crumble (and keeps it gluten-free!), and the lemon juice provides just a hint of tartness. It is delicious for breakfast, and even better for dessert – topped with a few scoops of your favorite ice cream.

Pulse a few times to combine – make sure the coconut oil is completely distributed. I like the richness that coconut oil brings to baking, but you can sub in butter if needed.

I used an 8×8 square baking dish for mine, but you can use other shapes or sizes. Use what you have! Separate the crumble mixture into halves. Pour one half into the bottom of the baking dish, and press down so that the bottom is covered completely.

Next, add the berries on top. Try to get them in just a single layer so that it bakes evenly. Pour the rest of the crumble mixture on top – try to cover as much as possible. This doesn’t need to be pressed – just loosely sprinkle!

Bake in the oven for 30 minutes, until the top is golden brown and you can see the berries starting to ooze and bubble.

Allow it to cool for a few minutes before serving. Those berries will be HOT!

Scoop into serving bowls and get ready to dig in.

I made this in a square baking dish, but you could also bake it into individual ramekins. It would be fun to bake in small dishes and serve these as individual desserts at a party!

Bake at night for dessert, and enjoy leftovers for breakfast the next day. Even after it has cooled, the berries stay gooey and burst with each bite.

Even better with a scoop or two of ice cream on top. It’s a great way to use up end of summer berries, and a healthy treat that satisfies a sweet tooth.

Anything that uses berries, almond flour, and coconut oil gets a gold star in my book! Even though I tend to associate berries with Summer – this crumble looks like serious comfort food for cooler Fall days (or evenings, or mornings, or late at night) :-)

Great recipe, Emily! I made this for dessert tonight and it was so delicious. I used raspberries, blackberries and wild blue berries. My husband and I both agree that this recipe is a total keeper. Thanks!

This looks great Emily! I might sub coconut flakes for the oats since I don’t do grains. Thanks for sharing :) And I went to the UW farmers market last Saturday and the tayberries are all gone :( so sad – can’t wait until next summer!

Emily, with a very wakeful 4 month old, it’s not always easy to find time for kitchen fun these days, but when I saw this recipe, I literally dropped the babe in his dad’s arms and got right to baking this! It is so delicious and the almond meal gives it such fantastic texture. I cant think of a better way to use up the late summer fruit! Thanks for sharing these amazing recipes. I don’t know how you do it with a little one, but thanks for another keeper!

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